1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Place diced eggplant on a baking sheet lined with Gefen Parchment and roast for 30 to 40 minutes until soft and golden.
3. Add artichoke hearts to the baking sheet during the last 10 minutes.
Allow to cool.
4. Transfer to a mixing bowl and add remaining ingredients. Stir to combine.